GB1261729A - Production of confectionery licorice and allied products - Google Patents

Production of confectionery licorice and allied products

Info

Publication number
GB1261729A
GB1261729A GB3460668A GB3460668A GB1261729A GB 1261729 A GB1261729 A GB 1261729A GB 3460668 A GB3460668 A GB 3460668A GB 3460668 A GB3460668 A GB 3460668A GB 1261729 A GB1261729 A GB 1261729A
Authority
GB
United Kingdom
Prior art keywords
paste
confectionery
shapes
moisture content
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3460668A
Inventor
Hans Knoch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB3460668A priority Critical patent/GB1261729A/en
Publication of GB1261729A publication Critical patent/GB1261729A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

Abstract

1,261,729. Confectionery. H. KNOCH. 14 Oct., 1969 [19 July, 1968], No. 34606/68. Heading A2B. A process of making confectionery products (e.g. liquorice products) comprises heating an aqueous slurry of flour, sugar and sugar syrup to gelatinise the slurry to form a paste of moisture content of 14-20% by wt, hot extruding or pressing (e.g. using rollers) the paste into shapes at a temperature below 212‹F and cooling the shapes below 68‹F, e.g. by a stream of air just above f.p. in a tunnel, to solidify the shapes ready for cutting, handling and/or packing. The aqueous slurry may have moisture content of 14-50% by wt. and may be heated in a non-confined space. The moisture evaporated in the heating step may be weighed or measured to establish the desired moisture content of the paste. The process may be continuous and may use a series of extruders or rollers to produce confectionery products comprising liquorice paste sandwiched between sugar paste layers.
GB3460668A 1968-07-19 1968-07-19 Production of confectionery licorice and allied products Expired GB1261729A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3460668A GB1261729A (en) 1968-07-19 1968-07-19 Production of confectionery licorice and allied products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3460668A GB1261729A (en) 1968-07-19 1968-07-19 Production of confectionery licorice and allied products

Publications (1)

Publication Number Publication Date
GB1261729A true GB1261729A (en) 1972-01-26

Family

ID=10367744

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3460668A Expired GB1261729A (en) 1968-07-19 1968-07-19 Production of confectionery licorice and allied products

Country Status (1)

Country Link
GB (1) GB1261729A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2511848A1 (en) * 1981-08-26 1983-03-04 Unilever Nv COMPOSITE CONFECTIONERY PRODUCTS, AND METHOD AND APPARATUS FOR THEIR PREPARATION
US5156865A (en) * 1991-08-16 1992-10-20 Wm. Wrigley Jr. Company Method of adding licorice to chewing gum
DE10135074C1 (en) * 2001-07-18 2002-12-19 Sollich Kg Production of confectionery, without powder, involves pouring cooked material into molds on continuous conveyor, which is rotated on side by 180 degrees after cooling to be coated or left uncoated in batches
WO2009141503A1 (en) * 2008-05-22 2009-11-26 Nordic Sugar Oy Composition

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2511848A1 (en) * 1981-08-26 1983-03-04 Unilever Nv COMPOSITE CONFECTIONERY PRODUCTS, AND METHOD AND APPARATUS FOR THEIR PREPARATION
DE3231560A1 (en) * 1981-08-26 1983-03-17 Unilever N.V., 3000 Rotterdam CONFECTION PRODUCTS, METHOD AND DEVICE FOR THEIR PRODUCTION
GB2143718A (en) * 1981-08-26 1985-02-20 Unilever Plc Composite confection products
US5156865A (en) * 1991-08-16 1992-10-20 Wm. Wrigley Jr. Company Method of adding licorice to chewing gum
DE10135074C1 (en) * 2001-07-18 2002-12-19 Sollich Kg Production of confectionery, without powder, involves pouring cooked material into molds on continuous conveyor, which is rotated on side by 180 degrees after cooling to be coated or left uncoated in batches
WO2009141503A1 (en) * 2008-05-22 2009-11-26 Nordic Sugar Oy Composition

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